Curried Lobster Salad

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 lobsters (1Β½ to 2 pounds each)
  • 1 package(9 ounces) frozen artichoke hearts
  • 1 cup diced celery
  • 1 cup mayonnaise
  • ΒΌ cup lime juice
  • 1 teaspoon curry powder, or more
  • ΒΌ teaspoon dry mustard
  • Salt and freshly ground black pepper
  • Salad greens
  • Radish roses


  1. Plunge the lobsters into a large kettle of boiling water. Boil for fifteen minutes, or until tender. Remove and cool.

  2. Cook the artichoke hearts according to package directions. Cool. Cut each heart into six pieces.

  3. Split lobsters into halves. Remove and reserve the meat, liver and coral from each. Remove and discard the sac and large vein from each, but retain the shells.

  4. Dice the lobster meat and coral, and toss with the liver, artichoke hearts and celery. Mix mayonnaise with lime juice, curry powder and mustard. Add to lobster mixture and mix well. Season with salt and pepper to taste.

  5. Place the salad greens in a large serving bowl. Pile the lobster mixture into the shells. Arrange shells on the greens, pyramid fashion. Garnish with radish roses.

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